This isn’t really a recipe.
It’s more like an idea.
And I mean, I know I have said it before, but I regularly have good ideas. It’s my thing.
No weak-sauce ideas either, I’m talking major ideas…ideas full of win…
Except when we’re talking about bunk beds or trying to get my husband to go see Les Mis, which I have basically decided is impossible.
It’s true, I asked him last night and tried to sell it with Russell Crowe and Hugh Jackman. Alas, he’s smarter than I am. He can catch a truth-stretch at 98 miles an hour.
But pretty much every other time I am good idea-full.
And to drive this point into your gray matter I made cookies.
Cookies with literally 2 ingredients if you don’t count the glaze. Ok, fine we totally have to count the glaze. So 4 ingredients. Fine.
Biscoff Crescent Roll Cookies.
I have been resistant to using Biscoff in a lot of my recipes.
Not because it’s not delicious, obvi.
I just feel like the rest of the food blog world has pretty much taken Biscoff and nailed it down. Been there done that. Biscoff FTW.
I know this doesn’t make any sense, because I am ALL ABOUT TRENDS. Hello, I just wrote FTW. I mean, I am currently wearing neon nail polish and manuevering my mouse on a white and gray chevron patterned mouse pan that I bought on Etsy, staring at ceramic measuring spoons that I bought at Anthro waiting for my next Kate Spade 75% off sale email.
I’m a cliche.
So why in the world would I draw the line at Biscoff? Who do I think I am??
Clearly not original.
So let’s talk about the world’s easiest cookies that you can shove in your face breakfast, lunch or dinner.
I took the idea from these cookies that I came up with last year, but made them even easier.
All you do is unroll a can of crescent rolls…if you can find the “seamless” version, even better, but I can’t always find those, so I used regular Crescents and just pinched the seams…
Then I grabbed 3/4 cup of Biscoff spread.
I find Biscoff down my Peanut Butter aisle at the supermarket near Nutella. Oh and yeah, these would be redonk with Nutella…so try that too.
makes 12 cookies
- 1 (8 oz) can Crescent Rolls
- 3/4 cup Biscoff spread
- 1 cup powdered sugar
- 2–3 Tbsp milk
- Unroll Crescent rolls on you work surface.
- Evenly spread the Biscoff on top of the flat dough.
- Tightly roll up the dough and wrap in cling wrap. Refrigerate for about an hour.
- Preheat oven to 350°
- Remove roll from refrigerator
- Cut into approx 1/4″ slices and lay flat on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes until Crescent gets golden.
- Let cool.
- Prepare glaze by mixing powdered sugar and milk in a bowl. You can make the glaze thicker to drizzle, or thinner to coat the entire cookie.
- Spread over cookies allowing the glaze to drip down the sides.
- Let glaze set and enjoy!
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